Ingredients
- 1/2 tablespoon olive oil (or non-stick oil spray)
- 8 eggs, beaten
- 1/2 pound breakfast sausage
- 1/2 onion, diced
- 1/2 tomato, seeds removed and diced
- 1/2 cup mushrooms, diced
- 1 handful spinach
- Parsley to garnish
Instructions
- Preheat oven to 350 degrees F.
- Grease muffin tin or ramekins
- Brown sausage in skillet over medium heat, remove from pan and crumble
- Beat eggs in large bowl
- Dice veggies
- Either mix veggies and sausage into beaten egg or place veggies and sausage individually into cups
- Fill cups 2/3 full with mixture or pour egg into pre-filled cups until 2/3 full
- Bake in the oven for 25 minutes or until egg is cooked and no yolk can be seen
- Allow to cool for a few minutes before removing them from cups
- Refrigerate in air tight container or place in freezer in individual servings in freezer bags
Find it online: https://www.wholekitchensink.com/paleo-egg-muffins/